Sunday, December 30, 2012

Gluten Free Crustless Pumpkin Cheesecake

     Gluten Free Crust-less Pumpkin Cheese Cake 

 Whew! What a busy day it was..My husbands 72 year old friend
who has no family decided to drop by today..It was four O'clock and we had just eaten lunch at pretty much the only restaurant we can eat at. It is called " Sittos". A friend introduced us to it a little while ago. It has now become our old stand bye place to eat, when are are starving. Don't get me wrong.We are not a boring family or anything, however,  we do tend to order the same thing almost every time we dine at Sittos. Primarily,As you probably already know, " It's a safe place to grab some food, that we've eaten before and know it will not cause adverse side effects in relation to our Gluten Intolerant bodies..

Okay! It was  time to do some fast thinking and put together a game plan for this evening dinner.

                                   Yes, I have it!
 I will make a Salad, Almond Crusted Chicken, Steamed Carrots and Homemade Mashed Potatoes.. 

                              For dessert, I decided to make:
                    Gluten Free Crustless Pumpkin Cheesecake
                                            Always Make Sure All Ingredients are G-Free prior to beginning!
                                            Let's create it!

2- 8 oz. Packages of Cream Cheese ( Softened )
1/2 Cup Granulated White Sugar
1/4 Cup Brown Sugar
1 1/4 Cup Pumpkin Puree
3 Eggs 
3/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ginger
1/4 teaspoon Sea Salt
1/4 teaspoon Cardamom
1 teaspoon Vanilla Extract

Garnish: Whipped Cream, Cinnamon & Whatever else you like!

                              Create It!
1.Preheat Oven to 350 degrees F.
2.Spray an 8 inch spring form pan with cooking spray, wrap foil 
   around pan to catch possible drips. 
3. In a large mixing bowl, beat cream cheese, sugar and eggs until 
    smooth and creamy. Using an electric mixer, add remaining     
    filling ingredients. Beat until light, fluffy and well combined.
4. Pour filling into spring form pan. Spread out evenly. Place in 
    preheated oven and bake for 55-60 minutes. Remove from oven. 
    Immediately, Run a butter knife around the sides of pan to   
    loosen cake from pan.
 5. Allow to Cool 30 minutes, cover with plastic wrap and 
     refrigerate until firm; at least one hour prior to serving.
 6. Slice Cheese Cake and top each piece with 
     whipped cream and a sprinkling of cinnamon sugar; 
     whatever else you choose!
                   Because Food Matters, Please Enjoy!